Daring Bakers…Caramel Cake with Carmelized Butter Frosting

Our hosts this month were Dolores of Culinary Curiousity , Alex (of Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), and Jenny of Foray into Food (http://forayintofood.blogspot.com/). And, as Dolores said in The Kitchen Post, “since none of us know jack about alternative baking”, we’ve once again turned to Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) to assist us. Thank goodness I am not an Alternative Baker. I don’t see how these people do it!

This month’s Daring Bakers Challenge, Caramel Cake, comes from Shuna Fish Lydon of Eggbeater. You can find a copy of the recipe here: (http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/).

I personally made this cake in a bundt pan…and because of that I had to cook it a bit longer. It was good, even without the icing…which I made, though I chose NOT to put on this cake. I thought the combo would be tooooo sweet together. So, no icing here.

The icing, however, was delish. I frosted some chocolate cupcakes with it and delivered them to the cafe. Unfortunately, I don’t have pictures of any of this, as I baked it all on Thanksgiving and camera time was not available. Rush Rush Rush. I managed this picture of the cake though, just before the sun set and took all of the light. No way was that cake lasting another day just for photos!

I intend to give the optional caramel recipe another go in the future…the last ones I made tasted great but got hard on me. I wanted chewy and wound up with HARD. I know I let them cook too long…or if that isn’t the case, tell me what the deal is. I want yummy softies. I’ll take the best recipe you have!